All recipes » Bread
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ÇİĞ BÖREK (TRADİTİONAL TURKİSH PASTRY)
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Cafe Pepela
Jul 2010 Intermediate |
1 vote
10342 views
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EL AÇMASI BÖREK (TURKİSH BOREK)
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Cafe Pepela
Jul 2010 Intermediate |
1 vote
4008 views
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İÇLİ RAMAZAN PİDESİ (TURKİSH PİDE)
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Cafe Pepela
Jul 2010 Intermediate |
1 vote
4681 views
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GAZOZLU POĞAÇA (SEVEN UP PASTRY)
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Cafe Pepela
Jul 2010 Intermediate |
1 vote
2902 views
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TURKİSH CUİSİNE
Merhabalar.
Gurubumuza hoşgeldiniz.Ülkemizin güzide lezzetlerini hep birlikte gönül gönüle tanıtmaya,keyif ve muhabbetle püf nokta ve bildiğimiz metodları paylaşmaya ne dersiniz?
Welcome to our group.You can find all about turkish cuisine,here..
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities- many with strong regional associations.
Taken as a whole, Turkish cuisine is not homogeneous. Aside from common Turkish specialities that can be found throughout the country, there are also many region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking.The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs, and fish. Central Anatolia is famous for its pasta specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme.
A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.
-Regarded as one of the three most favourable cuisines of the world,Turkish cuisine has superiority when compared to the cuisine of France and China. Exceptional richness of the various meals, methods of cooking, arrangement of the table, service and equipments used bring the richness in a way that never fail to to delight.
Gurubumuza hoşgeldiniz.Ülkemizin güzide lezzetlerini hep birlikte gönül gönüle tanıtmaya,keyif ve muhabbetle püf nokta ve bildiğimiz metodları paylaşmaya ne dersiniz?
Welcome to our group.You can find all about turkish cuisine,here..
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities- many with strong regional associations.
Taken as a whole, Turkish cuisine is not homogeneous. Aside from common Turkish specialities that can be found throughout the country, there are also many region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking.The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs, and fish. Central Anatolia is famous for its pasta specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme.
A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.
-Regarded as one of the three most favourable cuisines of the world,Turkish cuisine has superiority when compared to the cuisine of France and China. Exceptional richness of the various meals, methods of cooking, arrangement of the table, service and equipments used bring the richness in a way that never fail to to delight.
